Caramelized squash salad with sun-dried tomatoes and basil

"Soft, caramelized roasted winter squash is a favor for many. Balance with the intense flavors of sun-dried tomato and fresh basil, the salad makes a hearty meat-free lunch. Sprinkle walnuts or pumpkin seeds over the top for a crunch and extra nutrition."

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Step 1

Preheat the oven to 350° F

Step 2

Spread the squash and eggplant on two separate baking sheets and brush with 2 tablespoons of the olive oil. Bake for 25 minutes or until tender and golden brown. Let cool to room temperature, then roughly chop the eggplant.

Step 3

Combine the squash, eggplant, sun-dried, tomatoes, corn, basil, and the remaining two tablespoons of olive oil and a large bowl. Refrigerate for 2 to 3 hours to allow the flavors to develop. Bring to room temperature before serving.